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Chocolate Crinkles:
ReplyDelete4 tablespoons unsalted butter
8 ounces semisweet or bittersweet chocolate, coarsely chopped
1/2 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Topping:
1 cup (110 grams) confectioners (powdered or icing) sugar, sifted
In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.
In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours, or even overnight)..
Preheat oven to 325 degrees F and place rack in center of oven. Line two baking sheets with parchment paper, and set aside.
Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on the prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on the baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)
Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.
These cookies are best eaten the day they are baked.
Makes about 3 dozen cookies.
Roxy77
ReplyDeleteOatmeal cookies
7 cup old fashion oatmeal
1 cup brown sugar
1 cup granulated sugar
2 cup raisins
2 cup chopped nuts
2 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
Prepare at night or 4 to 6 hours before backing.Pour 2 cups Mazola oil;stir and let stand.
superstar55
ReplyDeletehello dolly pie
buy pie crust or pastery shell
one pack of chocolate chips
one can of eagle brand milk
1 cup of pecans
1 1/3 cup of flaked coconut
1.preheat oven to 350f
2.layer chocolate chips,coconut,and pecans
3.drizzle eagle brand milk over the top of above ingredients
4.bake for for 25 min or until lightley browned
5.let cool and cut
buddie 17
ReplyDeleteButter Pecan Icecream
2 c.of chopped pecans
3 Tbsp. margarine melted,
3(14 1/2 oz,evaporated milk,
2 small pkg.instant butter,pecan pudding mix,
2 1/2 c. sugar ,
1 tsp. vanilla,and
2 qt. milk.
Saute pecans in butter, stiring constantly, approximatley5 minutes or until toasted; cool. combine remaneing ingreatiants.
chefblu55:
ReplyDeletepumpkin bread
ingritents
3 1/2 c. flour
1 1/2 salt
2 tsp baking soda
1 heaping tsp nutmug
1 heaping tsp cinnimon
3 cups of sugar
1 cup of oil
2/3 cups of water
2 cups of pumpkin
4 eggs
Sift all dry ingredients together and mix well. Make a well in middle of dry ingredients and add all other ingredients. Then mix well. Will fill 3 loaf pans half full and bake until done or can make muffins.
pizza cheff grape-nut ice cream
ReplyDelete5 eggs
2-1/2 sugar
dash of salt
1 can evaporated milk
1 qt. half and half
2 tsp. maple flavoring whole milk
2 c. grape-nuts
Cream together eggs, surgar and salt.Add 1 can evaporated milk and the half and half, mixing well. Add maple flavoring and grape-nuts. fill up to the fill line with whole milk. Put in ice cream frezzer and churn.
Montana mily 74
ReplyDeletePudding Dessert
1(8 oz.)pkg. cream cheese chocolate butterscoshpudding
3 c.milk
1large and 1 smallpkg.
1c.flour
1c.chopped pecans
1/2 c. melted butter
1small carton Cool Whip
1st Layor (Crust)..Combine flour pecans and butter PRESS INTO RECTANGULAR PAN.Bake at 350 for 20 minutes.Cool. 2nd Layoar .. Pour over crust, Cool Whip powderd suger and creamcheese creamed together. 3rd Layar.. Mix 1 large package pius 1 small pakage of pudding with 3 cups of milk. Mix until smooth. Pour over 2nd layer. 4th layer.. spread over remainder of Cool Whip.
bratjb
ReplyDeletechoco peanut butter fudge crunch
6 oz semisweetchoclate
2sticks unsalted butter
1Tbspunsalted butter
1 16ozjar of peanut butter
3cup rice krispe cereal
1/4 tsp salt
3 cups confectioners sugar
1. melt 3 oz. of choc. and 1 Tbsp. of butter over low heat. Remove from heat. Stir in 1 cup of peanut butter then 2 cups cereal. Spread evenly in a greased baking pan. Refrigerate 15 minutes.
2. melt 2 sticks butter and salt over medium heat. remove from heat, stir in remaining peanut butter and confectioners sugar. Spread half the peanut butter mixture over the cereal mixture. Top with remaining cereal.
3. in a small bowl melt remaining choc. in microwave. Stir into the remaining penaut butter mixture spread across the cereal layer. refrigerate 45 minutes.
Jill Bill
ReplyDeletePECAN DREAMS
2 cups packed brown sugar
2 egg whites,stiffly beaten
2 tablespoons flour
Salt to taste
2 cups chopped pecans
Beat brown sugar into stiffly beaten
egg whites in mixer bowl.Fold in flour,
salt and pecans.Drop by spoonfuls
onto greased cookie sheet.Bake at 325 degees
for 8 to 10 minutes or just until light
brown.Remove to wire rack to cool.
kj52 scalloped corn 2 small bags of frozen corn smashed saltine crackers 1 stick of butter cut in slices milk salt pepper.layer in this order. crackers butter corncrackers butter corn crackers sprinkle salt and pepper pour milk in about 3/4 of the way top bake at 350 for 45 min
ReplyDeleteboby
ReplyDeletemagic cookies
1cup suger
1cup peanut butter
1 egg
48 chocolate star candies
combine sugar,peanutbutter and egg in bowl;
mix well.shape in to 1 inch balls.place on cookie sheet;press chocolate star in to center of each cookie .bake at 350 degrees for 6 minutes .cool on wire rack.
Singing Girl 89
ReplyDeletePumpkin Pie
1 15-oz can pumpkin
1/2 cup surgar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 slightly beaten eggs
3/4 cup half-half, light cream, or milk
1.In a medium bowl combined pumpkin, surgar, cinnamon, and nutmeg.Add eggs; beat lightly until combined.Gradually add half-half; stir until combined.
2.To prevent over browning, cover edge of the pie with foil.Bake in a 350 degree oven for 25min.Remove foil.Bake about 25mins. more or until a knife inserted near the center comes out clean.Cool on a wire rack.Cover and refrigerate within 2 hours.
pumpkin roll gym girl 3eggs 1c.sugarr 2/3c.pumpkin 1tsp.lemonjucie
ReplyDelete3/4flour
1tsp.bakingpowder
2tsp.cinnamon
1tsp.ginger
1/2tsp.nutmeg
1/2tsp.salt
1c.choppednuts
powdersugarfilling
1c.powdersugar
2.cream cheese
4tbsp.butter
1/2tsp.vanilla
Beat eggs for 5 min.Add sugar.add dry ingredients . spred in grease and floured pan and top with nuts. bake at 375.for 15 min.trun into towel that has been powdered with sugar.roll up.let cool and un roll.spred filling over coated cake.chill.slice and serve.
rocker girl 24
ReplyDeletecappiccino cheesecake
ingredients
8 whole graham crackers (chocolate) crushed
5 Tbsp. melted butter
1 1/2 cup sugar
1/2 cup whipping cream
4 tsp. instant espresso powder or coffee powder
1 1/2 tsp. vanilla
4 (8oz) pkgs. cream cheese, softened
4 eggs
2 Tbsp.flour
1 c. semi sweet chocolate chips
Mix cracker crubs,butter and 1/4 c. sugar
in bowl,press into 9'' springform pan.
bake crust at 350.for 8 miutes,cool.
combine cream, espresso and vanilla in
small bowl,set aside.using electric mixer
beat cream cheese in large bowl until
smooth. gradually beat in remaining 1 1/4c. sugar then eggs one at a time, beat in flour. Stir espresso mix until powder dissolves, beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust, bake until edges are puffed and beginning to crack and center is set, about one hour. Cool on rack 30 min. Chill cake uncovered 6 hours cover and keep chilled. Cut around cake to loosen. Can top with chocolate curls.
chocolate154 macaroni
ReplyDelete1pkg elbow macaroni
1pkg velueetacheese butter
salt and pepper
milnout canned milk
saltine crackers-crushed
cook mac and cheese.drain.in a deep cassarole dish layer 1/3 of mac
add salt and pepper
cover with a layer of cheese and dots of butter
repeat layer until mac is gone
put craker crumbs on top
pour canned milk over mac
bake at 425f until thick
rainbow 876 Chocolate Fudge
ReplyDelete2 pkg.(8 squares each)BAKERS Semi-Sweet baking chocolate
1 can (14 oz.)sweetened condensed milk
2 tsp.vanilla
1 cup chopped PLANTERS walnuts or toasted BAKERS ANGEL FLAKE coconut
MICROWWAVE chocolate and milk in large microwaveable bowl on HIGH 2 to 3 min.or until chocolate is almost melted,stirring after each min.Stir until chocolate is completely melted.ADD vanilla and nuts;spread into foil-lined 8- inch.square pan.REFRIGERATE 2 hours or until firm.Cut
into 1-inch squares.Makes about 2 pounds or 16 servings.3(1 -in) suqare serveings.
singer girl pumkin roll
ReplyDelete3 eggs
1.c sugar
2/3 c. canned pumkin
1 tsp lemon juice
3/4.c flour
1 tsp soda
1 tsp baking powder
1 tsp groun ginger
1/4 tsp nutmeg
1/2 tsp salt
1 c walnuts or pecans
2 tsp cinnamon
2(3 oz) cream cheese
4 tbsp butter
1 tsp vanilla
1 c powdered sugar
1 tsp lemon juice
beat eggs. Add sugar mix Add pumkin and lemon juice add flour , cinnomon baking powder ginger nutmeg and salt mix together spread butter in a well greased and floured cookie sheet pan (15 10 1 inch) sprinkle nuts over top bake at 375 for 15 minutes ture out onto cloth towles spinkle with powdered sugar role up cake towel together. Cool on wire rack. Unroll cake; spread filling on. Reroll cake and keep in refrigerator
2(3 oz.) philadelphia cream cheese
4 tbsp butter
Haley Cheesy Chicken and Rice Casserole
ReplyDelete1 can (26 oz) Campbell's Cream of Chicken Soup
2 cups water
1 1/2 cup uncooked long-grain white rice
3 cups fresh or frozen vegetables
1 tsp. onion powder
6 skinless,boneless chicken breast halves
1/2 cup shredded Cheddar cheese
1.Stir soup,water,rice,vegetables and onion powder in 13 x 9'' shallow baking dish.
2.Top with chicken.Season chicken as desired.
Cover.
3.Bake at 375 f. for 1 hr. or untildone.
Top with cheese.
JOE 4563
ReplyDeleteSTRAWBERRY cream squares
2 (3 oz) pkg. strawberr flavred gelatin
2 c.boiling water 2(10oz)pkg.frozen strawberry 1(13 1\2 oz)can crushed pineapple
2 large bananas 1 c. sour cream.
Dissolve gelatin in boiling water. Add frozen strawberries.Stir cooasionally until thawed.Add pineapple and diced bananas. Pour half into 8 x 8 x 2 pan. Chill until firm. Spread evenly with 1 cup dairy sour cream. Pour remaining gelatin on top; chill until firm. Cut into squares.
Aniken 45
ReplyDeletegreen bean casser
1 can cream of mushroom soup
3/4 cup milk 1/8
tsp. pepper
2 cans cut green beans draind
1 1/3 cups frech fried onions
1.in 1/2 quart casserole; combine soup milk
and pepper; stir until well blended.Stir in beans and 2/3cup french fried onions
2. Bake at 350 degrees for 30 minutes or until hot, sitr. Sprinkle with remaining 2/3 cup onioins. Bake 5 minutes or until onions are golden.
kj52 Healthy Hot Cocoa
ReplyDelete1 1/2 tsp unsweetened cocoa powder
2 tsp suger
pinch of salt
1 cup skim or low fat milk
Combine all ingredients in a sauce pan and heat gently.